Friday, November 13, 2009

Chicken Enchilada Recipie ~ My Favorite from Grandma!

My Grandma Linnea is an excellent cook. I remember her mother, my great grandmother, to also be an excellent cook. They both were great seamstresses as well. I hope to share more of that with you on my blog.

One of my favorite recipes Grandma made was for a yummy, creamy, chicken enchilada. I believe she was given this recipe by a neighbor woman in West Covina, California. She told me she received lots of great meal ideas from this woman who shared fantastic and authentic Mexican recipes.

Last night I mentioned on facebook I made this recipe, and a few people commented and said they wanted it, a few of my sisters, and some friends :-) so here it is...the recipe for the Chicken Enchiladas.

1 dozen 8"flour tortillas
1 can of green salsa
1 can cheddar cheese soup
1 # grated cheddar cheese
1 can diced Ortega chilies
1 pt. sour cream
1# grated montery jack cheese
2 skinless/boneless chicken breasts (or equivalent in left over chicken pieces)

Cook chicken until tender. Cut into bite sized pieces. Mix chilies, sour cream, and soup in a large bowl. Mix in cubed chicken and jack cheese. roll about 1/3-1/2 C of mixture in a warmed tortilla.
Place in a lightly greased 9x13" pan. Repeat until all the tortillas are used. Pour sauce over tortillas. Top with grated cheddar and Bake 30. min in 350 degree oven.

I serve mine with additional sour cream and guacamole. A simple side salad with tomato and ranch dressing is perfect, although I will sometimes add black beans with a little montery jack cheese on top, and Mexican rice.
Although the enchiladas are rolled individually, I usually serve casserole style, although people pretty much eat "one" each. I have used cream of chicken soup instead of cheddar cheese soup in a pinch, and you get more of the green chili taste.
Picture is from my lunch -- leftovers from yesterday.